Hearty Quinoa Salad
Photo by Himalayan Institute
Yield: 4 to 6 servings (6 cups)
⅓ cup extra virgin olive oil
7 Tbsp scallions, sliced thin
1 cup quinoa
1 cup corn kernels, fresh or frozen
1¾ cups kale, stems removed, finely chopped
1¾ cups cheese of choice, crumbled or diced small (use tofu or tempeh for vegan option)
⅓ cup pesto (dairy or vegan)
⅓ cup sunflower seeds
⅓ cup dried tomatoes, chopped
Wash and drain the quinoa three times. Cook according to package instructions.
Let cool. If using frozen corn, cook in water for 3 minutes.
Blanch the kale (spinach or other leafy greens work also). Press out extra water.
Sauté the scallions for 2 to 3 minutes. If using tofu or tempeh, lightly brown it in the skillet.
Combine all of the ingredients, and mix well. Use within 3 days.
Photo courtesy of The Himalayan Institute; recipe by Head Chef Marc Demers.
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